This ground Elk Chili with black beans, bell peppers and onions is just another alternative recipe to dish up for friends and family.
Preparation Time: 45 minutes
Slow Cooking Time: 4-6 hours
- 4 pounds ground elk
- 2 tablespoons canola oil
- 3 large white onions, chopped
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- 3 cloves garlic, minced
- 3 (14.5 ounce) cans petite diced tomatoes
- 3 cups beef broth
- 1 cup dry red wine
- 1 (15 ounce) canned black beans, rinsed
- 3 tablespoons ground cumin
- 3 tablespoons chili powder
- 1 tablespoon ancho chili powder
- 2 teaspoons oregano
- 2 teaspoons coriander
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
Heat a large stock pot over medium heat and add oil. When the oil is warm add the onions, bell pepper and garlic cooking for about 15 minutes until the onions soften. Add the ground elk and cook until browned about 10 minutes. Add all seasonings and stir until well combined. Pour in the beef broth, diced tomatoes, red wine and black beans.
Carefully transfer the elk chili from the stock pot to a slow cooker. Set the heat to low and cook for 4-6 hours. (You can also make this a day ahead, refrigerate overnight, and then add back to the slow cooker to re-heat before serving). NEXT DAY CHILI IS THE BEST!
Garnish the elk chili with shredded cheddar cheese, sliced jalapenos, cilantro, green onions and sour cream.